Description
A comforting and hearty chicken soup that can be prepared in just 30 minutes, featuring fresh herbs and vegetables.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 4 medium carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 3 celery ribs, sliced
- 1/2 medium onion, diced
- 1 leek, halved lengthwise, sliced, and rinsed
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth
- 1/4 cup roughly chopped fresh parsley
Instructions
- Heat the olive oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4-5 minutes, stirring frequently.
- Add the garlic, salt, and pepper, and stir for another minute.
- Add the thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover the pot.
- Simmer the soup for 15 minutes, or until the chicken is fully cooked.
- Remove the chicken to a cutting board and shred it with two forks. Place the shredded chicken back into the pot and simmer for an additional 1-2 minutes.
- Remove the sprigs of thyme, tarragon, and the bay leaf. Stir in the parsley and garnish with additional fresh parsley and black pepper before serving.
Notes
Use low-sodium broth for better control over salt level. For richer flavor, brown the chicken before adding broth. Always cut vegetables into uniform sizes for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg